Ingredients
4 medium russet potatoes
2 tbsp olive oil
1/2 tsp salt
1/2 tsp black pepper
1 cup shredded cheddar cheese (or cheddar-jack blend)
1/2 cup cooked bacon, crumbled
1/4 cup green onions, sliced
Sour cream, for serving
Instructions
Bake potatoes: Preheat oven to 400°F (205°C). Pierce potatoes with a fork and bake directly on the rack for 35–40 minutes, until tender.
Cool & scoop: Let potatoes cool slightly. Slice in half lengthwise and carefully scoop out most of the flesh, leaving about ¼ inch around the edges.
Season & crisp: Brush potato skins with olive oil and season with salt and pepper. Place skin-side up on a baking sheet and bake for 10 minutes. Flip and bake another 5–7 minutes until crispy.
Fill & melt: Sprinkle cheese evenly into each skin and top with bacon. Bake for 5–7 minutes, until cheese is melted and bubbly.
Finish: Garnish with green onions and serve hot with sour cream.
Notes
Cooking Tips
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Extra crispy: Brush both sides of the skins with oil before baking.
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Don’t over-scoop: Leaving some potato inside keeps the skins sturdy and flavorful.
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Shred your own cheese: It melts smoother than pre-shredded varieties.
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Serve immediately: Potato skins are best hot and fresh for maximum crunch.
Variations
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Loaded Supreme: Add diced jalapeños and finish with a drizzle of ranch.
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BBQ Chicken: Top with shredded BBQ chicken and mozzarella cheese.
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Vegetarian: Skip bacon and add sautéed mushrooms, peppers, or black olives.
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Buffalo Style: Toss bacon or chicken in buffalo sauce and serve with blue cheese or ranch.
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Air Fryer: Cook skins at 375°F for 6–8 minutes per side, then add toppings and cook 2–3 more minutes.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 8g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 12g